Globetrotter. Cookbook author. Prolific photographer. Chris Caldicott has spent much of his life travelling across the world, capturing incredibly beautiful images, discovering abandoned and remote locales, tasting delectable local cuisines and meeting people from all walks of life. We sat down with Chris to learn more about his unusual and exciting lifestyle, what it’s like to spend your life photographing India, and why Indian cuisine is perfect for at-home cooking.

When did you know that you wanted to pursue photography as a career – and travel photography in particular? How did you get your start?

‘I did a foundation year in Art and Design and specialised in black and white photography – I’m actually severely colour blind! From there I went on to a degree in Photography and Film. But actually, travel is much more important to me than photography. My passion for travel is limitless – photography and writing are ways of making it possible to travel as much as I have.’

Your work has brought you all over the world – what are the biggest advantages (and challenges) of living a largely nomadic life?

‘The biggest advantage is that it’s never dull. Every trip increases my knowledge of the world. The only challenges are coping with overheated airports and aggressive security staff!’

How do you think travel will continue to evolve in India in the next five years? Which destinations do you think will attract more visitors? Any broad travel trends across the subcontinent?

‘Northern Karnataka has fabulous destinations, like Hampi and Badami, which are just waiting to be discovered. The same goes for the Andaman and Lakshadweep islands. Gujarat will one day rival Rajasthan as a romantic desert experience, with gorgeous heritage hotels.’

Tell us how you first got into cookbook writing. How does Indian cuisine inspire you creatively when you’re in the kitchen?

’25 years ago, my wife Carolyn and I opened the World Food Cafe in Covent Garden, which at the time was the first kitchen in London serving street food from around the world. Although we never mentioned it anywhere, all the food was vegetarian – given that Indian cuisine has more delicious vegetarian dishes than any other, it featured heavily. We published three World Food Cafe cookbooks and one all about the spice routes – all of which combined my photography and travel writing with Carolyn’s food writing and recipes.’

What are your upcoming titles or other projects that we can look forward to seeing?

‘Look out for Bombay Lunch Box, our latest book, which is a celebration of tiffin culture in India. Our first three World Food Cafe cookbooks are also being re-released in a single edition, called The World Food Cafe Vegetarian Bible. And we have just finished a book called Back from Gap, a first cookbook for students leaving home after a gap year. The recipes are easy to cook, cheap to make, and healthy – and inspired by dishes tried on the road.’